Fish en Papillote

Ingredients

• 4 3-ounce fresh or frozen skinless pompano, perch, sole, or flounder fish fillets (about 1/2 inch thick)
• Parchment paper or brown paper
• 1 cup water
• 2 lemon slices
• 1 bay leaf
• 1 teaspoon instant chicken bouillon granules
• 1 medium carrot, coarsely shredded (1/2 cup)
• 1/4 cup sliced green onion
• 2 tablespoons margarine or butter
• 2 tablespoons all-purpose flour
• 1 teaspoon Dijon-style mustard
• 1/2 cup milk

Instructions

1. Thaw fish, if frozen. Cut 4 pieces of parchment paper or brown paper into heart shapes, 12 inches wide and 9 inches long.
2. In a large skillet bring water, lemon slices, bay leaf, and bouillon granules to boiling. Add fillets in a single layer. Return to boiling: reduce heat. Simmer, covered, for 4 to 6 minutes or till fish flakes easily with a fork. Using a slotted spoon, remove fish; reserve 1/2 cup liquid.
3. For sauce, in same skillet cook carrot and onion in margarine till tender. Stir in flour and mustard. Add reserved liquid and milk. Cook and stir till bubbly. Cook and stir 1 minute more.
4. To assemble: place each cooked fillet on half of each parchment heart. Top with one-fourth of the sauce. Fold the other half of the heart over fillet. Starting at the top, seal tightly by turning up edges of heart and folding in twice. At bottom, turn up edges of heart to seal tight. Place packets on a large baking sheet. Bake in a 400° oven for 10 to 12 minutes or till slightly puffed. Transfer to dinner plates. To serve, cut an X in top of each. Pull back the paper.